To make the crust, melt butter. Set aside to cool.
Pulse cookies in food processor until fine.
Mix the two ingredients together in a metal bowl.
Press crust into a removable bottom 9-inch tart pan.
For the tart, cream cheese and sugar in food processor until well mixed. While processor is running, add eggs to blend. Add Pure Vanilla Extract. Add 3 Tablespoons Lemon Pear Marmalade and blend until well combined and smooth.
Pour into prepared gingersnap crust.
Bake in preheated 350 degree F oven for 20-25 minutes. Check for doneness by lightly pressing top. It should be slightly firm and browned.
Set aside to cool. Must be completely cooled to successfully remove from tart pan.
Stir or heat 1/2 cup Lemon Pear Marmalade in microwave for 10-15 seconds, . Spread over top of cheesecake. Chill in refrigerator until ready to serve.
Can be served at room temperature or chilled. Serve with fresh whipped cream.